THE ORIGIN REPORT
Colombia Sebastian Ramirez IPA
Farm Name: Fincas El Placer
Location: Quindío, Colombia
Elevation: 1744 masl
Variety: Caturra
Process: Black Honey / Co-Fermented
We're please to share our newest single origin selection. This unique coffee is co-fermented with brewer’s yeast, imparting distinctive hoppy characteristics rarely found in coffee. With notes of lemon candy, citra hops, and a floral finish, this coffee offers a refreshing and innovative flavor profile that’s perfect for adventurous palates.
It all starts at Sebastian Ramirez’s farms, where the Caturra beans are handpicked and selected. The cherries are then sealed in a CO2-filled container and undergo carbonic maceration for 100 hours while the pH and temperature are controlled. Next, they are depulped and sealed once again, this time with a hop culture that Sebastian calls Mosto, for another 100 hours. After all of this, the coffee is dried in Elbas (open patios) for up to 30 days and stabilized for another 15 days.
After being harvested cherries are put inside a container full of CO2a fermented for about100 hours.
Cherries are depulped, then mixed with hop/most culture and CO2 in sealed tanks for another100-hour fermentation.
Dried in open patios for up to 30 days until it reaches 11% humidity.
Sebastian Ramirez is a fourth-generation coffee farmer with over 12 years of experience. He has a presence in multiple countries in Asia and Europe and has joined our mission to make coffee farming exciting. As a Mentor on the Young Producer Program, he brings his expertise to the table. Sebastian began as a traditional grower but eventually delved into fermentations and made connections within the industry. Nowadays, he is a master in carbonic maceration, coffee profiles, and varietals. We are honored to represent him and can confidently say that his coffees are anything but ordinary.
